2/3 International Delight Southern Butter Pecan coffee creamer
3 tablespoons butter
1/2 cup pecans
1/2 teaspoon ground cinnamon
2 tablespoons honey
Extra virgin olive oil or other cooking oil, for griddle
Vanilla ice cream (optional)
Directions
Turn Blackstone griddle to medium heat.
Put 2 tablespoons of butter and pecans onto the griddle. Set aside once toasted.
Place a cast iron pan on the griddle. Stir together the remaining butter, 1 tablespoon brown sugar, cinnamon, and honey in the pan. Turn the griddle to low heat.
Crack and whisk eggs in a bowl, then mix in 1/2 tablespoon brown sugar, vanilla extract, and coffee creamer.
Drizzle and spread oil on the griddle top. Coat both sides of toast in egg mixture and place down on the griddle, flipping once golden brown. Remove from the griddle once cooked on both sides.
Drizzle honey and pecan mixture over the French toast. Top with ice cream, extra cinnamon, and any other desired toppings.
